1. How do you make low carb cinnamon roll cake with almond flour?

Start with superfine blanched almond flour for a tender crumb. Mix with eggs, butter, low-carb sweeteners like erythritol, and a touch of vanilla. Layer half the batter in a pan, swirl in a cinnamon filling, then add the remaining batter. Bake until golden and finish with a sugar-free cream cheese glaze. It’s rich, soft, and completely grain-free.

2. Is this an easy low carb cinnamon roll cake for beginners?

Absolutely. This recipe doesn’t require yeast, rising time, or complicated steps. It’s a simple mix, layer, and bake process. If you’re new to keto baking, this cake is a great introduction—minimal prep with maximum flavor.

3. Can I turn this into a keto cinnamon coffee cake with cream cheese?

Yes, and it’s delicious! To make it more like a classic cinnamon coffee cake, swirl in a layer of cream cheese filling or increase the glaze amount. You can also add chopped nuts or a crumble topping for texture.

4. Are there keto coffee cake muffins using this batter?

Definitely. Just divide the batter evenly into 12 muffin cups, layer with cinnamon swirl, and bake for 18–20 minutes. They're portable, freezer-friendly, and great for weekly meal prep.

5. What’s the best keto coffee cake recipe for meal prep?

This low carb cinnamon roll cake is a strong contender! It stays moist for days, freezes well, and can be made into muffins or loaf cake. For variety, alternate between this and our Keto Blueberry Streusel Muffins .

Low Carb Cinnamon Roll Cake (Keto-Friendly & Delicious!)

Description

A moist, cinnamon-swirled coffee cake made keto with almond flour, sweetened with erythritol, and finished with a rich cream cheese glaze. Perfect for low carb breakfasts or weekend brunches.

Ingredients

Scale

2 cups blanched almond flour

1/4 cup coconut flour (optional)

1/3 cup granulated erythritol

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, melted

3 large eggs

1/3 cup unsweetened almond milk

1 tbsp vanilla extract

**Cinnamon Swirl**

1/3 cup powdered erythritol

1 tbsp ground cinnamon

2 tbsp butter, melted

**Cream Cheese Glaze**

2 oz cream cheese, softened

2 tbsp powdered erythritol

1 tbsp butter, softened

1/2 tsp vanilla extract

1–2 tbsp unsweetened almond milk (to thin)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.

2. In a large bowl, whisk almond flour, erythritol, baking powder, baking soda, and salt.

3. Add melted butter, eggs, almond milk, and vanilla extract. Mix until well combined.

4. In a small bowl, mix powdered erythritol, cinnamon, and melted butter for the swirl.

5. Pour half the batter into the pan and smooth. Drizzle half the cinnamon swirl over it. Repeat with remaining batter and swirl.

6. Use a knife or skewer to gently swirl the layers together.

7. Bake for 28–32 minutes or until the center is set and edges are golden.

8. While cooling slightly, make glaze: blend all ingredients until smooth and pourable.

9. Drizzle glaze over warm cake. Serve warm or let cool fully for firmer slices.

Notes

To make muffins, divide into 12 lined muffin cups and bake for 18–20 minutes.

Can be frozen in slices for up to 1 month.

Optional: Add chopped pecans or a sprinkle of sea salt on top.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 215
Sugar: 1g
Sodium: 150mg
Fat: 19g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg